Active time: 10 minutes

Total time: 20 minutes

Servings: 3 servings

Nutrition Profile:

- Sesame-Free

- Diabetes-Appropriate

- Nut-Free

- Dairy-Free

- Soy-Free

- High-Fiber

- Heart-Healthy

- Vegan

- Vegetarian

- Egg-Free

- Gluten-Free

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Ingredients:

- 2/3 cup of no-salt-added tomato sauce

- 1 1/2 cups of frozen lima beans

- 1 cup of matchstick carrots

- 1 cup of chopped yellow bell pepper

- 1 cup of chopped plum tomatoes

- 1 cup of packed chopped spinach

- 2 1/4 cups of reduced-sodium vegetable broth

- 3/4 teaspoon of Italian seasoning, divided

- 3/4 teaspoon of garlic powder, divided

- 3/4 teaspoon of crushed red pepper, divided

- 3 pinches of salt, divided

Directions:

1. Divide the tomato sauce among 3 (1-pint) canning jars (or other microwaveable airtight containers).

2. Top each jar with 1/2 cup of lima beans and 1/3 cup each of carrots, bell pepper, tomatoes, and spinach.

3. Cover the jars and refrigerate for up to 3 days.

4. To prepare 1 jar of soup, add 3/4 cup of broth to the jar.

5. Sprinkle the jar with 1/4 teaspoon each of Italian seasoning, garlic powder, and crushed red pepper, as well as a pinch of salt.

6. Microwave the jar, uncovered, on high in 1-minute increments, stirring after each increment, until the soup is steaming hot and the vegetables are tender (approximately 4 to 5 minutes total).

7. Let the soup cool for 5 minutes before serving.

To make ahead:

You can prepare the soup through Step 1 and refrigerate it for up to 3 days.

Equipment:

- 3 (1-pint) canning jars or microwaveable airtight containers